Baking ingredients make an omelet light and fluffy

The light and fluffy texture of this baked omelet comes from the addition of a few ingredients borrowed from the baking cabinet. It is flavored with the classic combination of ham, bacon, peppers and onions, appealing to both kids and adults. If you’d prefer, other fillings — such as mushrooms and Swiss cheese — work fine, too. Whatever you choose, be sure to cook any vegetables or meat before adding to the recipe.

To get a jump on this the night before, the vegetables can be cooked ahead of time. For single servings, the mixture can be baked in individual ramekins.

 

Western Omelet Bake

1 tablespoon vegetable oil

1 medium yellow onion, chopped

1/2 green bell pepper, cored and chopped

1/2 red bell pepper, cored and chopped

1 jalapeno pepper, seeded and minced

4 slices bacon, cooked and crumbled

1/2 cup chopped ham

16 ounces cottage cheese

1/3 cup all-purpose flour

1 teaspoon baking powder

10 eggs

1/2 teaspoon salt

1/4 teaspoon ground black pepper

4 tablespoons (1/2 stick) butter, melted

1 1/2 cups shredded Monterey Jack or pepper jack cheese, divided

 

Heat the oven to 375 degrees. Coat a 9-by-9-inch baking pan with cooking spray.

In a skillet, heat the oil over medium-high. Add the onion, both bell peppers and the jalapeno. Saute until the onion is translucent and the peppers are tender, about 5 minutes. Transfer the mixture to a large bowl. Mix in the bacon and ham, then set aside.

In the bowl of a food processor, process the cottage cheese, flour and baking powder until completely smooth. Add the eggs, salt and pepper, then process again.

With the processor running, add the butter. Add this egg mixture to the large bowl with the meat and vegetables. Add 1 cup of the shredded cheese and stir to combine. Pour into the prepared baking pan and sprinkle with the remaining 1/2 cup of cheese. Bake for 45 minutes, or until puffed, set and golden around the edges. Serves 8.

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